Butternut Squash Risotto
The perfect comfort food, so creamy and full of flavor!!
Servings: 4
Ingredients
- 3 c. butternut squash peeled & cubed into 1/2 inch pieces
- 1 T. olive oil
- 2 tsp. fresh garlic minced
- 1.5 oz. (1/4 cup) pancetta finely chopped
- 1 c. onion finely chopped
- 1 1/4 c. Arborio rice un-cooked
- 1 c. chardonnay
- 4 c. low sodium chicken broth
- 1 1/2 T. thyme
- 1/2 tsp. lemon zest
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 c. shredded Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 400 degrees. Arrange squash in a single layer on a baking sheet. Drizzle with olive oil, tossing to coat. Bake for 15 minutes or until squash is tender. Remove from pan, stir in garlic; set aside.
- Heat a large saucepan over medium heat. Add pancetta, cook 5 minutes or until browned, stirring frequently.
- Add onion, cook 3 minutes or until tender, stirring occasionally.
- Add rice, cook 2 minutes, stirring constantly.
- Add wine, cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
- Stir in squash, thyme, lemon zest, salt and pepper. Just before serving, stir in cheese.
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